Passang Lhamu Bhutia
Male
Summary
Experienced professional in Bakery and Pastry kitchens seeking a challenging and responsible position in Food Production. Passionate about culinary arts and committed to quality, with extensive knowledge in culinary techniques and adherence to food safety standards. Demonstrates exceptional skills in kitchen organization and time management. Committed to consistently delivering exceptional dishes and contributing to the success of the kitchen team.
Overview
14
14
years of professional experience
Work History
Demi chef de parte
HULHULE HOTEL, Maldives
07.2021 - Current
- Prepare assortment of chocolate bars, truffles, and molded chocolates
- Prepare assortment of pastries with accordance to the menu guidelines
- Following the instructions given by pastry chef create innovative desserts during festival sand events
- Training the kitchen associates about HACCP and implementing it in the daily operation
- Checking the ingredients quality at the receiving as per standards
- Putting up the daily dessert buffet in coffee shop for both lunch and dinner meal period
CDP
AZUVIA, MALDIVES
10.2019 - 06.2021
- Prepare assortment of chocolate bars, truffles, and molded chocolates
- Prepare assortment of pastries with accordance to the menu guidelines
- Following the instructions given by executive chef create innovative desserts during festival sand events
- Meeting the guest related any bread or dessert issues
- Taking feedback from the guest and reacting upon it to improve the quality of the dessert
DCDP
Radisson Blu Bengaluru, India
01.2016 - 10.2019
- Putting up the daily dessert buffet in coffees hop for both lunch and dinner meal period
- Responsible for the food cost of pastry section
- Responsible for the hygiene standard in the pastry kitchen
- Following the instructions given by pastry chef create innovative desserts during festival sand events
Commis I
Four Points By Sheraton, Bengaluru, India
05.2014 - 08.2015
- Putting up the daily dessert buffet in coffee shop for both lunch and dinner meal period
- Responsible for making the standard recipe of desserts and bread
- Taking feedback from the guest and reacting upon it to improve the quality of the dessert
- Pre-opening team member
Commis I
Hotel Aditya Sarover Premiere, Hyderabad, India (Rebranded as Radisson Hyderabad)
06.2011 - 04.2014
- Following instruction given by pastry chef to create the dessert menu for all the Food and beverage outlets of the hotel
- Putting up the daily dessert buffet in coffee shop for both lunch and dinner meal period
- Responsible for the hygiene standard in the pastry kitchen
Education
Diploma - Food production and patisserie
Institute of Hotel Management
01.2010
Skills
- Beautiful presentation of deserts
- Willingness to learn
- Team works
- Cooking methods
- Recipe adaptation
- Pastry techniques
- Stock management
Languages Known
English
Hindi
Nepali
Accomplishments
- Won Bronze Medal in the Food and Hospitality Asia Maldives2022 for the team challenge category.
- Won Silver Medal in the Hotel Asia Maldives2022 for the team challenge category.
Disclaimer
I hereby declare that the above-mentioned information is true to the best of my knowledge.
PERSONAL DETAILS
- Name: Passang Lhamu Bhutia
- Date of Birth:15th June1990
- Fathers Name: Ongay Bhutia
- Marital status: Single
- Passport Number: N5276986.
- Present Address: Hulhule Hotel Island Male, Maldives.
Timeline
Demi chef de parte
HULHULE HOTEL, Maldives
07.2021 - Current
CDP
AZUVIA, MALDIVES
10.2019 - 06.2021
DCDP
Radisson Blu Bengaluru, India
01.2016 - 10.2019
Commis I
Four Points By Sheraton, Bengaluru, India
05.2014 - 08.2015
Commis I
Hotel Aditya Sarover Premiere, Hyderabad, India (Rebranded as Radisson Hyderabad)
06.2011 - 04.2014
Diploma - Food production and patisserie
Institute of Hotel Management
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